Avocado Corn Salad

Ingredients:

3 cups cooked corn

1 red bell pepper

440g tin of black beans (cooked) rinsed and drained

2 avocados

1/4 cup red onion

1 Jalapeño (optional)

4 tbsp fresh coriander *Note: you need more for the dressing below

Dressing:

1/4 cup fresh lime juice

1 tbsp apple cider vinegar

3 tbsp olive oil

1 tbsp honey

1 tsp smoked paprika

3/4 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

2 tbsp fresh coriander for dressing

Method:

1. Mix up all your dressing ingredients in a small bowl, apple cider vinegar, oil, seasoning, chopped cilantro, honey, lime juice.

2. Chop up your jalapeño, red bell pepper, avocado, onion, and cilantro into bite sized pieces. Try to keep everything close in size. 

3. With a sharp knife and steady hand, place the corn cob on a non slip cutting board vertically and use the knife to slice all the corn kernels off in a downward direction. Gently separate the kernels if they are all stuck together, some stuck together is okay, and looks beautiful in the salad.

4. Assemble salad by adding all the ingredients together, peppers, onion, black beans, coriander, jalapeño, avocado and pour the dressing over the salad. Toss well, serve.